New studies are finding that the type of fat, rather than the total quantity consumed, appears to be more important for reducing the risk of heart disease deaths. Over the past few years, there has been more research that suggests that not all fats are created equal, particularly when it comes to heart health. The various dietary fats can have different effects on the blood fats associated with heart disease: high-density 'good' cholesterol (HDL), low-density "bad" cholesterol (LDL) and triglycerides...

Replacing foods high in saturated fats with polyunsaturated fats has long been recommended for lowering cholesterol and protecting heart health. Studies have shown that polyunsaturated fats lower levels of LDL cholesterol in the blood, while saturated fat increases this type of cholesterol. However, in a recent issue of the Archives of Internal Medicine, dietary fat quality appeared to be more important than fat quantity in the reduction of cardiovascular disease mortality in middle-aged men.

As many consumers become increasingly concerned with lowering their cholesterol, food products are being reformulated to offer healthier fats than were found years ago. By 2006, the amount of trans fat in a packaged food product will be required to be listed on its own line directly under saturated fat on the nutrition facts panel. The Food and Drug Administration is requiring the revised labeling as studies have shown that trans fats raise the LDL cholesterol that increases the risk of heart disease.

Trans fats, also known as "partially-hydrogenated" oils, are created when food manufacturers add hydrogen to unsaturated vegetable oil. This process of hydrogenation increases product shelf-life and stabilizes the flavor of food. Trans fats are often found in vegetable shortenings, crackers, cookies, potato chips, microwave popcorn, some margarines, and other packaged and processed snack food items. According to the American Heart Association, not only do trans fatty acids raise levels of "bad" LDL cholesterol, they also lower "good" HDL cholesterol. In addition, high levels of trans fatty acids in the blood translate into increased risk for inflammation in heart patients. Chronic inflammation can lead to serious health problems, but the consumption of "anti-inflammatory" foods such as fish, flaxseed, walnuts and Mediterranean-style fare can help reduce the risk.

Healthy FatsLately, a lot of news has discussed the benefits of monounsaturated fats, found in foods like olive oil, nuts and seeds, which are prevalent in what has come to be known as the "Mediterranean diet." Generally, more than half of the fat calories come from monounsaturated fats in a Mediterranean diet. However, contrary to popular belief, there is no single typical 'Mediterranean' diet.

Diets vary greatly not only between Mediterranean countries, but within different regions of the country. As one example, the staple foods of the southern Italian island of Sicily are distinct from the cuisine of Italy's northern metropolis of Naples. However, on average the typical diets of the Mediterranean do differ in important ways from the typical American diet. When compared with an American diet, Mediterranean-style diets tend to be lower in saturated fats. The Mediterranean diet, with its bounty of fruits, vegetables, olive oil, nuts, and whole grains – as opposed to the American diet's heavy emphasis on packaged and processed foods – has long been promoted as a healthy way to eat.

Given recent research findings, adults at any age may hear from their physician about the merits of a Mediterranean diet. For example, seniors who stuck with a Mediterranean diet increased their longevity significantly in one European study. In another study, a Mediterranean-style diet had beneficial effects in countering the symptoms of metabolic syndrome, a condition characterized by obesity, high blood pressure and increased blood sugar. Nutritional lifestyle choices may have an impact on the health of your family. In addition to healthy eating, Smart Supplementation may be helpful to fill in any nutritional gaps.